Goat caciotta with vegetable rennet 400g

Cheese made from local goat's milk. The rind is cream-colored and the paste is compact and soft. Tasty and aromatic with a slightly typical goat-like aroma and a slightly acidic flavor. It ages from 15 to 40 days.

Among the hills of Roncà, beneath the ancient volcano of Calvarina, the story of the Roncolato family and their cheese factory begins. In the 1920s in Brenton, Ermenegildo with his sons Angelo and Romano started the cheese-making business. Verdant pastures that climb up to the highest peaks of the Monti Lessini, the Little Dolomites of Verona. Since 1964, the cheese factory has been taken over by Romano and will be called La Casara. This long tradition continues today with the children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Venetian and Italian production landscape. Giovanni has been the true promoter of the revival of the DOP Veronese Monte Veronese and has especially sought from the very beginning to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today, La Casara is multi-awarded in international competitions and offers a wide range of its own production cheese, such as cow's, goat's, and sheep's milk cheeses. Over time, Giovanni has become a refined selector of cheeses from all over the world, and here we propose some of them. La Casara also produces its own cured meats thanks to free-range farming in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.

Ingredients: pasteurized goat milk, vegetable rennet, lactic ferments, salt